Orange and Lemon Chicken Drumsticks

A very simple and cute recipe, not costly at all, just the right thing at a time when vegetables are not so abundant, but we feel the need for some fresh flavours on the plate.

Ingredients: 

- 6 chicken drumsticks (feel free to use 8, or a whole chicken, cut in pieces)

- 3/4 stick butter

- salt and pepper to taste

For marinating the meat:

- 1 orange

- 1 lemon

- 1 medium onion, very finely sliced

- 1 tablespoon olive oil

- 10 drops Tabasco

Roasted Butternut Squash and Orange Soup

This is my first butternut squash soup ever! I can't believe I've never used this wonderful ingredient before, this soup tastes amazing!

What you'll need:

• olive oil
• 1 large onion, cut into 1/2-inch dice
• 1 large or 2 small carrots, peeled and cut in 1/2-inch dice
• 2 ribs celery, cut into 1/2-inch dice
• 2 cloves garlic, smashed and finely chopped
• Kosher salt
• 1 large butternut squash, roasted, peeled and cut into 1-inch cubes
• 1 large russet potato, peeled and cut into 1- inch cubes
• 2 cups white wine
• 2 quarts chicken or vegetable stock
• 1 bundle thyme
• 2 bay leaves
• 1 orange, cut in 1/2 

Cornish Game Hens with Pomegranate Molasses and Israeli Couscous

I saw this recipe last week on Food Network and decided to try it. Let me tell you, it was a good decision!

I started with making the pomegranate molasses by combining in a small saucepan, on medium heat, 2 cups of pomegranate juice, 1/4 cup of sugar and 1 tbsp lemon juice. I stirred until the sugar dissolved, then allowed it to reduce, on medium-low heat, for about an hour, until it became syrupy. I let it cool, used about 2 tbsp of it, then stored the rest in a jar, in the fridge.

Lemon Yogurt Vanilla Pie

This is a ridiculously simple recipe, with ingredients that you most likely have in your fridge and pantry right now, but the result is absolutely delicious!

What I used for the pie:

- 8 sheets phyllo dough
- 5 eggs
- 500 gr Greek yogurt
- 125 gr sugar
- raisins
- the zest from one lemon
- vanilla extract to taste

Mix the sugar, lemon zest, vanilla extract and eggs together.

Italian Semolina Bread

Some months ago I posted a recipe for artisan bread with Kalamata olives. I love making artisan bread, because it's so easy to make a larger quantity of dough, refrigerate it and then just use from it when needed. Today I have a recipe for semolina bread, using the same principle.

These quantities will make four 1 lb loaves:

- 3 cups durum flour (semolina flour that's labeled "durum")

- 3 1/4 cups unbleached all-purpose flour

- 3 cups lukewarm water

- 1 1/2 tbsp granulated yeast (2 packets)

- 1 1/2 tbsp Kosher salt

- sesame seeds for top crust, about 1-2 tsp

- cornstarch wash

- cornmeal for the pizza peel

Salmon en Croute

Ingredients:

- 2 salmon fillets (a little bit over 1 lb)

- 1 lemon, zest and juice

- 2 tbsp chopped fresh dill

- 1 small zucchini, cut lengthwise into 4 strips

- 2/3 cup sour cream

- salt and pepper to taste

- 1/2 lb (1 sheet) puff pastry

Heat the oven to 450F. Cut the zucchini into three or four strips lengthwise, then cut the strips into four strips lengthwise. Juice 1/2 lemon and soak the zucchini strips in it for 10 to 15 minutes.

Cosi-style Tomato Basil Soup with Crisp Rosemary Flatbread

I am a fan of the tomato-basil soup at Cosi, I must've had it at least half a dozen times in the past two weeks. The other day I thought I should try and find the recipe on the net, and I came across something that looked promising. However, after I began making it, I discovered it needed adjustments, as the recipe I had found did not have enough liquid for my taste. So, this is what I came up with, for 4 servings:

For soup:

- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can of diced or crushed tomatoes

- 2 cups chicken broth (can be replaced with vegetable stock if desired)

- 1 cup heavy cream, heated (can be replaced with half and half, or with milk)
- 12-14 leaves fresh basil, chopped

- 1/4 tsp white pepper

- salt